Delicious little one-bite appetizers filled with wine-soaked mushrooms.
Melt 1/2 stick butter in a bowl. Set aside.
Melt 1/2 stick butter in a skillet over medium heat. Add garlic and mushrooms and cook for 1 minutes. Pour in wine, stir to mix, and cook for five minutes, or until all liquid is cooked off. Turn off heat and set aside.
Unroll phyllo dough. Cut stack in half. Working quickly, place 1 sheet on a flat surface and brush lightly with melted butter. Place another sheet on top and brush with butter. Repeat this until you have four to five sheets of phyllo. Do not brush top layer with butter.
Cut this buttered stack into four equal squares (rectangles). Place a spoonful of mushroom mixture in the middle of each square. Sprinkle Parmesan over the top of each mushroom.
Gather each square into a neat little bundle, pinching the neck so that it remains as closed as possible when it bakes. Place bundles on a greased or parchment-lined cookie sheet, pressing lightly so that they’re flat on the bottom.
Bake at 375 degrees for 15 minutes, or until golden brown. Serve immediately.
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These are so delicious. I made them for mothers day and they were a huge hit. Next time (since i’m lazy) I might try using the phyllo cups instead of Phyllo Dough.
I made these for a New Years Eve party and they were a hit! So good, and even better, super easy to make!
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Laura on 11.28.2010
Do you know if these can be made and then frozen?
Marjolein on 5.7.2010
Could I leave out the cheese. Don’t hate me, but my friend really doesn’t like cheese. I think most of the time cheese is the best part of these things… But I could leave it out right, it is just for the yummie melted part on top…
May you all forgive me for this insane question.
violarulz on 4.21.2010
yummy! we added 1/2 a chopped onion, caramelized, ’cause we had 1/2 an onion sitting around, reduced the mushrooms by about 3-4 mushrooms (because I ate them) and added cracked pepper to to add some extra yum.